{"id":9737,"date":"2025-10-31T10:33:24","date_gmt":"2025-10-31T08:33:24","guid":{"rendered":"https:\/\/www.villadianella.it\/?p=9737"},"modified":"2026-05-13T19:06:27","modified_gmt":"2026-05-13T19:06:27","slug":"gratinated-onion-with-pumpkin-and-white-truffle-sausage-filling","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/gratinated-onion-with-pumpkin-and-white-truffle-sausage-filling","title":{"rendered":"Gratinated onion with pumpkin and white truffle sausage filling"},"content":{"rendered":"<p>November brings with it intense aromas and generous ingredients. It is the month of <strong>sweet pumpkins<\/strong>, freshly harvested <strong>Tuscan onions<\/strong>, and <strong>white truffle<\/strong>, which at this time of year releases all its fragrance.<br \/>\nThe <strong>recipe of the month<\/strong> by chef <strong>Alessio Bagnoli<\/strong> is born from this very combination: a <strong>baked gratin onion<\/strong> with a <strong>soft pumpkin and white truffle sausage filling<\/strong>.<br \/>\nA simple dish, yet one that tells the story of Tuscan autumn in every bite.<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9696\" src=\"https:\/\/www.villadianella.it\/wp-content\/uploads\/2025\/10\/Immagine-WhatsApp-2025-10-30-ore-16.40.24_6589b46d.jpg\" alt=\"\" width=\"1024\" height=\"585\" \/><\/strong><\/p>\n<p><strong>A dish that balances sweetness and intensity<\/strong><\/p>\n<p>The natural sweetness of onion and pumpkin pairs with the savory character of sausage and the elegant aroma of white truffle.<br \/>\nThe result is a harmonious contrast: <strong>creamy and crisp<\/strong>, <strong>sweet and savory<\/strong>, with a refined and lingering aroma.<br \/>\nIdeal as a starter or main course, it pairs beautifully with a glass of <strong>Chianti Dianella<\/strong> or our <strong>Le Veglie di Neri<\/strong>, which enhances its structure and depth.<\/p>\n<p><strong>Ingredients (serves 4)<\/strong><\/p>\n<ul>\n<li>4 large white onions<\/li>\n<li>250 g yellow pumpkin flesh<\/li>\n<li>150 g Tuscan sausage<\/li>\n<li>20 g butter<\/li>\n<li>2 tablespoons <strong>Dianella<\/strong> extra virgin olive oil<\/li>\n<li>30 g grated Parmigiano cheese<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>White truffle shavings (to taste, for finishing)<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li><strong>Pre-cook the onions<\/strong><br \/>\nBoil the whole onions for about 10 minutes in salted water. Drain, cut off the top, and carefully hollow them out with a teaspoon, leaving about half a centimeter of thickness.<\/li>\n<li><strong>Prepare the filling<\/strong><br \/>\nIn a pan, brown the crumbled sausage in a drizzle of olive oil.<br \/>\nAdd the pumpkin cut into small cubes and cook over medium heat until soft and fairly dry.<br \/>\nSeason with salt and pepper, then add part of the Parmigiano and mix well.<\/li>\n<li><strong>Fill the onions<\/strong><br \/>\nStuff each onion with the pumpkin and sausage mixture, place them in a lightly buttered baking dish, and sprinkle with the remaining Parmigiano.<\/li>\n<li><strong>Gratin in the oven<\/strong><br \/>\nBake at 180\u00b0C (356\u00b0F) for about 20 minutes, until evenly golden with a crisp crust.<\/li>\n<li><strong>Serve with white truffle<\/strong><br \/>\nAs soon as they come out of the oven, finish the onions with thin shavings of <strong>fresh white truffle<\/strong> and a drizzle of Dianella extra virgin olive oil.<\/li>\n<\/ol>\n<p><strong>The chef\u2019s tip<\/strong><\/p>\n<p>For a lighter version, the sausage can be replaced with a vegetarian filling made only of pumpkin and cheese, enhanced with a pinch of nutmeg.<br \/>\nFor a richer flavor, adding a tablespoon of <strong>Mugello ricotta<\/strong> to the filling makes it even creamier.<\/p>\n<p><strong>Where to enjoy it:<\/strong> at the <strong>Bistrot delle Scuderie \u2013 Villa Dianella, Vinci (FI)<\/strong><br \/>\n<strong>Reservations:<\/strong> 0571 508166 \u2013 <a href=\"https:\/\/www.villadianella.it\/\">www.villadianella.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>November brings with it intense aromas and generous ingredients. It is the month of sweet pumpkins, freshly harvested Tuscan onions, and white truffle, which at this time of year releases&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"Gratinated Onion with Pumpkin and Truffle - Dianella","_fp_seo_meta_description":"Gratinated onion stuffed with pumpkin and white truffle sausage: the autumn recipe from Bistrot delle Scuderie at Villa Dianella in Vinci, Tuscany.","_fp_seo_focus_keyword":"gratinated onion pumpkin truffle recipe Tuscany","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"Gratinated Onion with Pumpkin and Truffle - Dianella","_yoast_wpseo_metadesc":"Gratinated onion stuffed with pumpkin and white truffle sausage: the autumn recipe from Bistrot delle Scuderie at Villa Dianella in Vinci, Tuscany.","_yoast_wpseo_focuskw":"gratinated onion pumpkin truffle recipe Tuscany","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"484","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[484],"tags":[515,812,814,817],"class_list":["post-9737","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news-en","tag-villa-dianella-en-2","tag-cucina-toscana-en","tag-cucina-stagionale-en","tag-ricetta-del-mese-en"],"_links":{"self":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/9737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/comments?post=9737"}],"version-history":[{"count":0,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/9737\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media\/9697"}],"wp:attachment":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media?parent=9737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/categories?post=9737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/tags?post=9737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}